Earlier this month, we hosted our supper club for a Christmas dinner. For an appetizer, I tried these Spicy Sausage & Cheese Tarts from Plain Chicken. They were delicious and were gone in a big hurry. I must have stuffed mine more than she did, because I only made 4 pans instead of the 5 the recipe called for. I made them earlier in the week and froze them. Such an easy appetizer.
Spicy Sausage & Cheese Tarts
1 lb. pork sausage
2 c. shredded cheese
8 oz. Spicy Ranch dressing (Hidden Valley)
5 (2.1 oz.) pkg. frozen mini phyllo shells (freezer section near pie crust and puff pastry)
Preheat oven to 350 (unless freezing for later). Cook sausage in skillet, stirring until crumbles and is no longer pink. Drain. Combine the sausage, cheese and ranch dressing in a large bowl. Fill each phyllo shell with a heaping teaspoon of the sausage mixture. (Freeze at this point, if desired.)
Bake for 8-10 minutes, until cheese melts. (Add 2-3 minutes to baking time if baking frozen tarts.)
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